1 turkish bay leaves or 1/2
california bay leaf
white onion, halved lengthwise and thinly sliced
garlic cloves, chopped
2 1/2 teaspoons
boneless skinless chicken thighs
hulled pumpkin seeds
( green, not roasted)
fresh jalapeno chilies, quartered
chopped fresh cilantro
1 teaspoon dried epazote (preferably Mexican) or 1 teaspoon
( preferably Mexican)
2 (15 ounce) cans
white hominy, rinsed and drained
diced radishes or cubed Avocados (tossed with lime juice) or shredded romaine lettuce or chopped white onions or lime wedges or
- Cook chicken.
- Bring 8 cups water, bay leaf, half of onion, half of garlic and 1 teaspoon of salt to a boil, covered, in a 6 quart heavy pot, then reduce heat and simmer 10 minutes.
- Add chicken and poach at a bare simmer, uncovered, skimming off any foam, until just cooked through, about 20 minutes.
- Transfer chicken to a cutting board to cool.
- Pour broth through a fine-mesh sieve into a large bowl, discarding solids, and reserve.
- When chicken is cool enough to handle, coarsely shred with your fingers.
- Make sauce while chicken cools.
- Cook pumpkin seeds in a dry small skillet over low heat, stirring occasionally, until puffed but not browned (seeds will pop as they puff) 6 to 7 minutes.
- Transfer to a bowl to cool completely, then finely grind in coffee/spice grinder.
- Simmer tomatillos and remaining onion in remaining cup water in a 3-quart saucepan, covered, until tender, about 10 minutes.
- Drain vegetables and puree in a blender with jalapenos, 1/4 cup cilantro, epazote, remaining garlic and remaining 1 1/2 teaspoon salt.
- Heat oil in a 4 to 5 quart heavy pot over moderately high heat until hot but not smoking, then add puree. Cook, uncovered, stirring frequently, until thickened, about 10 minutes.
- Stir in pumpkin seeds and 1 cup reserved broth and simmer 5 minutes.
- Stir in shredded chicken, hominy and 3 more cups reserved broth and simmer, partially covered, 20 minutes.
- Stir in remaining 1/2 cup cilantro and serve pozole in deeps bowls with accompaniments.